Hosting my first Thanksgiving was a success! We made spinach and artichoke dip, cornbread soufle, a brined 20 lb turkey, cranberry & mushroom stuffed turkey breast, and brussell sprouts with turkey bacon. Here are some photos, enjoy! Uncle Larry’s gorgeous cheese and grape platter
Typically Bolognese sauce is made with a variety of meats, which puts it off the menu for me, being a pescetarian and poultritarian and all. I tend to substitute in turkey or chicken for the many meat centric dishes I crave, and after some research was able to find a recipe that agrees with my diet.
Leave it to Rachael Ray to combine my two favorite cuisines; Italian and Mexican. I went with her preparation method and used a modified version of my own turkey chili recipe for the filling. The best part is, you can save some turkey chili for the next day! Grab some tortilla chips and you are good to go.
